1 package refrigerated pie crusts
1/2 cup Pumpkin butter- tested Dickensons Pumpkin Butter
mini leaf cookie cutter
pattern- 3 x 4 inch rectangle made from card stock
sharp paring knife to cut out pumpkin face features
fork
egg wash- 1 egg plus 1 teaspoon water
pastry brush or clean paint brush
cookie sheets lined with parchment paper
Tip: Pumpkin Butter or other filling should be thick enough to spread and run out of tart. Be careful not to over fill the tart and keep the filling in the center of the crust. Leave 1/2″ space all around the edges of the pop tart so crusts will seal together.
Find it online: https://lizbushong.com/pumpkin-pop-tart-recipe/